Dump raw beef strips in the glass casserole dish and 4 other ingredients to get a meal so delicious your husband will be begging for more.

This 5-ingredient oven beef using raw beef strips is one of those dump-and-bake dinners that saves busy weeknights. You literally layer everything into a glass casserole dish, slide it into the oven, and let it turn into tender, savory beef with colorful veggies and a rich, saucy finish. It reminds me of the simple baked beef casseroles my mom used to make in our small Midwestern kitchen—nothing fancy, just honest comfort food that makes the whole house smell amazing and has the family asking for seconds.

Serve this saucy oven beef spooned over fluffy mashed potatoes, buttered egg noodles, or simple white rice so all those juices have something to soak into. A crisp green salad or steamed green beans balance the richness nicely, and a warm dinner roll or slice of garlic bread is perfect for mopping up the extra sauce. If you like, set out a little bowl of shredded cheese or sour cream at the table so everyone can top their own plate just the way they like it.

Servings: 4

1 1/2 pounds raw beef strips (such as sirloin or pre-cut stir-fry beef)

Preheat your oven to 350°F (175°C). Lightly grease a rectangular glass casserole dish (about 9x13 inches) with a bit of cooking spray or oil so the beef doesn’t stick.

Spread the raw beef strips evenly in the bottom of the glass casserole dish, making sure they’re in a mostly single layer so they cook evenly.

Sprinkle the dry onion soup mix evenly over the beef strips, like you’re seasoning the whole surface.

In a medium bowl, whisk together the cream of mushroom soup and beef broth until smooth and pourable. Pour this mixture evenly over the beef strips in the dish, covering as much of the meat as you can.

Scatter the frozen mixed vegetables over the top, spreading them out so you see a colorful layer of veggies surrounding and covering the beef and sauce.

Cover the glass casserole dish tightly with aluminum foil. Bake in the preheated oven for 45–55 minutes, or until the beef is tender and cooked through and the sauce is bubbling.

Carefully remove the foil (watch out for steam), give everything a gentle stir to coat the beef and vegetables in the sauce, and taste the sauce. Add salt and pepper if needed.

Let the casserole rest for about 5 minutes so it thickens slightly, then spoon the beef and veggies over mashed potatoes, rice, or noodles and serve warm.

For picky eaters, swap the mixed vegetables for just one or two familiar favorites—frozen corn and peas are usually kid-approved. If your family prefers a creamier sauce, stir in 1/4 to 1/2 cup sour cream after baking, then return the dish to the oven for 5 more minutes (uncovered) to warm through. For a deeper flavor, use low-sodium beef broth and add a splash of Worcestershire sauce or soy sauce to the soup mixture before pouring it over the beef. You can also make this a bit lighter by using a lower-sodium or reduced-fat cream soup and leaner beef strips. If you want it more like a full casserole, stir in 2 cups of cooked egg noodles or cooked rice after baking, then sprinkle a little shredded cheese on top and pop it back into the oven, uncovered, for 5–10 minutes until the cheese melts. This recipe is very forgiving—just keep the basic idea of raw beef strips in the glass casserole dish plus the soup mixture and veggies, and you can adjust the seasonings and vegetables to fit whatever your family loves or what you have in the freezer.